Evolution of phenolic compounds from color and flavor problems to health benefits.

@article{SotoVaca2012EvolutionOP,
  title={Evolution of phenolic compounds from color and flavor problems to health benefits.},
  author={Adriana Soto-Vaca and Ashley M Gutierrez and Jack N. Losso and Zhimin Xu and John W Finley},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 27},
  pages={6658-77}
}
Early studies focused on the negative effects on color and flavor of foods, followed by exploration of the antioxidant properties and the associated health benefits. The growing body of evidence suggests that plant-based polyphenols may help prevent or delay the onset of a multiplicity of diseases. Newer work suggests that a variety of polyphenols can alter the expression of genes in the inflammatory pathway. Data also show that the absorption of the polyphenols is very limited. Insulin… CONTINUE READING

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